Thai-Curried Butternut Squash Soup

Fall is now in full swing, and if your weather is anything like ours is, I hope you’re enjoying it! I watched this hilarious video on “leggun’ weather” two nights ago and seriously can not stop watching it. Over and over. Seriously. You’re welcome.

It’s getting cool and comfortable, just enough to feel cozy, but not yet bundled in layer after layer. Which is perfect for PUMPKIN, amirite? Now, I’m not quite sure when the pumpkin craze started, whether it stemmed from pumpkin pie, or from the sight of them all at Halloween, but it’s undeniable: it’s here. And while I don’t quite fangirl over it like the average Basic White Girl (not White, for starters, I’ve definitely enjoyed learning about how to use squash and pumpkins this season.

This recipe is also made from the same butternut squash puree that we used to make the Butternut Squash (Pumpkin) Cookies. I used two good-sized squash from the Farmers Market and got enough to make this recipe and one batch of cookies!

This was the first recipe where I had two different idea avenues and pursued them both. Justin had to try lots of different variations in little cups before arriving at the final product. I hope you like what we’ve come up with!